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Traditional Fujian Lychee Pork

groups3 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillDeep-fried
Allergens:warningGlutenwarningEggswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:17
warningStay safe

Curl your fingers inward when slicing meat with a cleaver to avoid cutting your fingers.

  • First cut 500g lean pork into 2cm thick slices
  • Score crosshatch patterns on the slices without cutting all the way through
  • Finally cut into 2cm cubes and place in a bowl
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Watch out

Do not cut all the way through when making crosshatch cuts, otherwise it won't form the lychee pattern.

Ingredients:minced lean pork (500 g)
Tools:cutting boardcleaver
02
Active Cooking
00:00:36
warningStay safe

Wash hands thoroughly after handling raw pork to avoid cross-contamination.

  • Add 15g minced garlic and 10g minced ginger to the bowl
  • Crack 1 egg, add 3g salt, 2g chicken bouillon, 1 tbsp red rice lees
  • Pour in 2 tbsp sweet potato starch and 20ml water
  • Mix thoroughly by hand until every piece of meat is coated with starch
  • Marinate for 20 minutes
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Watch out

Make sure every piece of meat is evenly coated with starch when mixing, otherwise juice will leak out during frying.

Ingredients:minced lean porkGarlic (15 g)ginger (10 g)Egg (1 piece)Salt (3 g)Chicken Bouillon Powder (2 g)red rice lees (1 tbsp)sweet potato starch (2 tbsp)water (20 ml)
Tools:mixing bowldisposable gloves
03
Preparation
00:01:08
  • Peel 1 potato
  • Cut into thick slices first, then into small cubes
  • Place in a dish and set aside
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Watch out

Cut the potatoes into uniform sizes, otherwise they won't cook evenly during frying.

Ingredients:potato (1 piece)
Tools:peelercleaver
04
Preparation
00:01:25
  • Pour 1 tbsp white sugar, 1 tbsp ketchup, 1 tbsp aged vinegar into a bowl
  • Stir with chopsticks until the sugar dissolves and set aside
  • Mince 5 cloves of garlic and place in a bowl
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Watch out

Make sure the white sugar is completely dissolved when mixing the sweet and sour sauce, otherwise it will clump and taste uneven.

Ingredients:white sugar (1 tbsp)ketchup (1 tbsp)aged vinegar (1 tbsp)Garlic (5 clove)
Tools:mixing bowlchopsticks
05
Active Cooking
00:01:46
warningStay safe

Be careful of oil splatters when deep frying; slide the meat in from the edge of the wok instead of dropping it directly.

  • Heat 500ml cooking oil in a wok until chopsticks bubble immediately
  • Drop the marinated lean pork pieces into the oil one by one
  • Fry over medium-low heat, stirring with chopsticks to prevent sticking
  • Fry until crispy, remove and set aside in a bowl, about 4 to 5 minutes total
local_fire_departmentmedium-low heat, about 4 to 5 minutes
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Watch out

Add the pork pieces one by one and stir with chopsticks, otherwise they will clump together and the center will remain undercooked.

Ingredients:minced lean porkCooking oil (500 ml)
Tools:wokstrainerchopsticks
06
Active Cooking
00:02:21
warningStay safe

Oil may splatter when re-introducing fried meat to hot oil; move gently.

  • Heat the oil over medium heat and return the pork to the wok for double frying
  • Fry for 30 seconds, then remove and drain excess oil
  • Place in a bowl and set aside
local_fire_departmentmedium heat, 30 seconds
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Watch out

Do not double fry for too long (keep it under 30 seconds), otherwise the crust will burn and turn bitter.

Ingredients:minced lean pork
Tools:wokstrainer
07
Active Cooking
00:02:38
warningStay safe

Adding moist potato cubes to hot oil can cause splattering; use a strainer to lower them in carefully.

  • Put the cut potato cubes into the oil and fry for 2 minutes
  • Fry until golden and cooked through, then remove
local_fire_departmentmedium heat, 2 minutes
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Watch out

The potatoes must be thoroughly cooked before removing, otherwise they won't absorb flavors well and will remain hard.

Ingredients:potato
Tools:wokstrainer
08
Active Cooking
00:02:51
  • Leave some oil in the wok and stir-fry minced garlic until fragrant
  • Pour in the sauce and bring to a boil over low heat
  • Add half of the fried lychee pork and the fried potato cubes
  • Toss well so every piece of pork is coated with the sweet and sour sauce
  • Dish out and garnish with scallions
local_fire_departmentlow heat
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Watch out

Bring the sauce to a boil over low heat and stir quickly after adding, otherwise the sugar will burn and taste bitter.

Ingredients:Garlicwhite sugarketchupaged vinegarminced lean porkpotatoscallion (1 piece)
Tools:spatulaplatewok

groceryAll Ingredients

minced lean pork500 g
potato1 piece
Garlic5 clove
ginger10 g
Egg1 piece
Salt3 g
Chicken Bouillon Powder2 g
red rice lees1 tbsp
sweet potato starch2 tbsp
water20 ml
white sugar1 tbsp
ketchup1 tbsp
aged vinegar1 tbsp
Cooking oil500 ml
scallion1 piece

blenderAll Tools Needed

cutting boardcleavermixing bowldisposable glovespeelerchopstickswokstrainerspatulaplate